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Ratatouille Recipe - Pisto

Mediterranean Roasted Vegetables

This Ratatouille recipe brings to you the essence of the Mediterranean Diet.
The word is French and the full name is Ratatouille Niçoise.
The Spanish Pisto, the Catalan Xamfaina and the Mallorcan Tombet are all versions of the same Dish.
Roasted Mediterranean Vegetables are gently cooked together to form a delicious, thick Stew.

Ratatouille is very versatile and can be eaten on its own as a great vegetarian recipe - served as a tapa - or even as a hearty pasta sauce. Great as a tasty vegetable with meat or fish.

Ingredients for a good 2 lbs.

2 Medium aubergines/eggplants about 1lb./400g. cut in 1" dice.
1 Red Pepper, cut into large dice.
1 Green Pepper, cut into large dice.
2 Courgettes/zucchini, cut in large dice - 1".
1 Large onion - roughly chopped.
4tbs. extra virgin olive oil.
6 Cloves of garlic chopped.
1 16 oz. can of chopped plum tomatoes.
1 vegetable stock cube crumbled
1tsp. each of dried basil and thyme.
1 Bunch of flat leafed parsley - chopped.
A heaped teaspoon of cornflour/cornstarch slaked with a little water.
Salt and freshly ground black pepper to taste.

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Ratatouille Recipe Method

Place the aubergines, peppers, onions and garlic on a large roasting tray.
Sprinkle on the herbs - salt and pepper.
Pour over the olive oil and mix well.
Roast in a medium-hot oven 400ºf/200ºc/Gas 6 for 15 minutes.
Give the tray a good stir and a shake and add the courgettes and half the parsley.
Roast for a further 15 minutes and remove from the oven.
Pour the chopped tomatoes into a medium saucepan and add the rest of the parsley and the crumbled stock cube.
Now mix in the roasted vegetables and bring to the boil.
Simmer for 10 minutes and there you have it! Just taste and adjust for seasoning.